Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor.
alcohol-free beer
aroma extract dilution analysis
aroma recombination
omission test
solvent-assisted flavor evaporation
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
16 Sep 2020
16 Sep 2020
Historique:
pubmed:
18
8
2020
medline:
4
2
2021
entrez:
18
8
2020
Statut:
ppublish
Résumé
Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer. Using a sensomics approach, 27 odor-active aroma compounds were identified and quantitated using gas chromatography-mass spectrometry. The most odor-active compound was methional (boiled potato-like aroma), followed by 3-methylbutanal (cocoa-like), (
Identifiants
pubmed: 32799537
doi: 10.1021/acs.jafc.0c03902
pmc: PMC7499417
doi:
Substances chimiques
Alcohols
0
Flavoring Agents
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
10088-10096Références
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